ServSafe #2 Question Preview (ID: 35977)


Second Practice Game. TEACHERS: click here for quick copy question ID numbers.

What is the minimum internal cooking temperature for chicken breast?
a) 135 °F (57 °C) for 4 minutes
b) 155 °F (68 °C) for 15 seconds
c) 145 °F (63 °C) for 4 minutes
d) 165 °F (74 °C) for 15 seconds

Which responsibility is included in the Food and Drug Administration’s role?
a) Regulating food transported across state lines
b) Inspecting meat, poultry, and eggs
c) Approving HACCP plan
d) Issuing licenses and permits

What factors influence the effectiveness of a chemical sanitizer?
a) Concentration, absorbency, moisture, alkalinity, salinity
b) Concentration, temperature, contact time, pH, and water hardness
c) Concentration, protein, acidity, air temperature, strength
d) Concentration, water activity, reactivity, pressure, density

Single-use gloves are not required when...
a) handling cooked food
b) the food handler has a latex sensitivity
c) washing produce
d) cleaning stationary equipment.

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
a) Text or email message
b) Labels on food
c) Verbal instructions
d) Telephone

What practice should be used to prevent seafood toxins from causing a foodborne illness?
a) Handwashing throughout the day
b) Purchasing food from approved, reputable suppliers
c) Microwaving fish to be served raw for 15 seconds
d) Cooking food to correct internal temperatures

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
a) At least 170 ̊F (76 ̊C)
b) At least 150 ̊F (65 ̊C
c) At least 180 ̊F (82 ̊C)
d) At least 160 ̊F (71 ̊C

What practice is useful for preventing Norovirus from causing foodborne illness?
a) Cooking food to minimum internal temperature
b) Cooling food rapidly
c) Encouraging staff to get flu shots
d) Correct handwashing

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
a) Corrective action
b) Monitoring
c) Hazard analysis
d) Verification

What is the minimum internal cooking temperature for a veal chop?
a) 135 ̊F (57 ̊C)
b) 165 ̊F (74 ̊C)
c) 145 ̊F (63 ̊C)
d) 155 ̊F (68 ̊C)

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